- 1 Cup water
- 3 Tablespoons orange blossom water, divided
- 1 Cup California raisins
- 2 medium, crisp ripe apples*, chopped
- 2 firm ripe red pears*, chopped
- 1/3 Cup chocolate chips
- 1 Teaspoon ground cinnamon
- 3 Tablespoons granulated sugar
- Pinch ground nutmeg
- Pinch of salt
- 20 sheets (14x19 inches) phyllo dough
- 1/2 Cup melted butter
- 1/2 Cup walnuts, broken or coarsely chopped
- 2 egg yolks
- Powdered sugar; for garnish
Preheat oven to 325°F. Combine 1 cup water and 2 tablespoons orange water in small bowl; add raisins and set aside to plump. Meanwhile in large bowl, mix chopped apples, chopped pears, chocolate chips, cinnamon, sugar, nutmeg, salt and remaining orange water together. Let stand for 1 to 2 hours; then, drain thoroughly.
To assemnle, thaw frozen phyllo in refrigerator overnight and/or allow to stand at room temperature for about 2 hours. Remove from package and, carefully unroll sheets onto a smooth, dry surface. Cover immediately with plastic wrap and then, with a barely dampened kitchen towel. Remove one sheet at a time and place on flat surface. Working from edges towards the center, lightly brush with melted butter and cut each sheet crosswise and lenghtwise into 4 equal pieces. Fold each quarter in half and place 1 tablespoon drained and very dry fruit mixture in center of one edge, not the folded one. Brush remaining dough surface with egg yolk, thinned with water, if needed, sprinkle with 1 teaspoon walnuts and roll up like a cigar. Seal ends securely. Repeat for remaining phyllo and filling.
Arrange Winy Minis 2 inches apart on large buttered baking sheet. Bake for 20 minutes at 325°F till golden. Dust with powdered sugar and serve hot or cold.
Note: Varieties suggested for best results include Granny Smith, Golden Delicious, or Empire.
Varieties suggested for best results include Williams, Red Bartlett, or Red Anjou